Ingredients
>
1 (12 oz) pkg broccoli florets
>
1/2 cup chopped parsley
>
2 cloves garlic, minced
>
1 lemon
>
1/2 cup + 3 tbsp olive oil, divided
>
1 cup hazelnuts, chopped
>
1 cup panko bread crumbs
>
1/2 cup all-purpose flour
>
2 large eggs
>
1 lb boneless, skinless chicken tenders
Steps
1
To a food processor, add broccoli florets. Pulse until coarsely chopped. Add parsley, garlic and zest from lemon. Pulse until finely chopped. Add juice from lemon and ½ cup oil. Season with salt and pepper. Pulse a few more times, until combined but not a paste. Pour into a bowl and refrigerate until ready to serve.
2
Preheat oven to 375°F. In a shallow bowl, combine hazelnuts and panko. Season with salt and pepper and mix to combine. To another shallow bowl, add flour. In a third shallow bowl, beat eggs. Season both bowls with salt and pepper. Working with one piece at a time, dredge chicken in flour, shaking off excess, then dip in eggs. Coat in hazelnut-panko mixture, pressing to adhere. Transfer to a parchment-lined baking sheet.
3
Heat remaining 3 tablespoons oil in a 12" skillet on medium-high. Add chicken and brown, 2 minutes per side. Transfer chicken to prepared baking sheet and finish cooking in oven, 10 to 12 minutes, until cooked through. Spoon broccoli gremolata over chicken to serve.
